One-Pot Wonders

Roast Chicken with Garlic Croutons

September 18, 2019
Photo by Riley Wofford
Author Notes

A simple roast chicken with fragrant vegetables and garlicky croutons is just the thing to ease you into autumn. —Riley Wofford

  • Prep time 20 minutes
  • Cook time 1 hour 15 minutes
  • Serves 6
Ingredients
  • 1 whole chicken (about 4 pounds)
  • Kosher salt and freshly ground black pepper
  • 5 carrots, peeled and cut into 3-inch lengths
  • 3 shallots, peeled and halved lengthwise
  • 1 head garlic, halved
  • 1 lemon, halved
  • 3 tablespoons extra-virgin olive oil
  • 6 ounces crusty bread torn into 1-inch pieces
  • Chopped parsley, for serving
In This Recipe
Directions
  1. Season chicken generously with salt and pepper. Chill, covered, overnight.
  2. Let chicken stand at room temperature for 1 hour. Preheat oven to 450°F. Toss carrots and shallots with 2 tablespoons oil and season with salt and pepper; arrange in an even layer in the center of a large roasting pan to create a rack for the chicken. Pat chicken dry; rub with remaining 1 tablespoon oil, tie legs with twine, and place over vegetables in roasting pan. Add garlic and lemon halves to pan. Roast 25 minutes.
  3. Reduce oven temperature to 375°F; cook, flipping vegetables once, until vegetables are tender and chicken is golden brown and a meat thermometer inserted into the the thickest part of the breast registers 155°F, 30 to 40 minutes. Transfer carrots and shallots to a serving platter; squeeze with lemon juice. Transfer chicken to a cutting board to rest.
  4. Squeeze garlic cloves from skins and mash into a paste. Toss with bread cubes in pan juices and season lightly with salt and pepper; spread into an even layer. Bake, tossing once, until golden and crisp, 9 to 12 minutes.
  5. To serve, carve chicken and arrange on platter. Scatter croutons around chicken and serve sprinkled with parsley.

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